Soft Ginger Cookies

If you remember, Clara from Clara’s Wish, along with another blogger, came to visit in June.  I had made my baked oatmeal and these cookies so they could have some treats when they arrived.  Clara fell in love with both and suggested I post the cookie recipe…so here it is.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
8. Bake for 8 to 10 minutes in the preheated oven.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Store in an airtight container.

Notes:

• These cookies will look as if they still need to bake…don’t be tempted.  Leave them to cool for 5 minutes and test…bet they are soft but firm.
• Rather than using an airtight container, I just use ziplock bags.
• These freeze beautifully.

If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give.





Hope you enjoy!